Spiced Eggnog Pound Cake with Vanilla Glaze
- Cook Time: 85 minutes
- Total Time: 1 hour 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup full-fat eggnog
- 1 cup powdered sugar (for glaze)
- 2 tablespoons eggnog or milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan or a standard loaf pan. Make sure to get into all the crevices of the pan to prevent the cake from sticking later.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Continue beating on medium-high speed for about 3 to 5 minutes until the mixture is light, fluffy, and pale in color.
- Add the eggs one at a time, beating well after each addition. This ensures the emulsion stays stable. Stir in the vanilla extract until combined.
- In a separate medium bowl, whisk together the sifted flour, baking soda, salt, nutmeg, and cinnamon. Ensuring the spices are evenly distributed in the flour will prevent “spice clumps” in your cake.
- With the mixer on low speed, add the dry ingredients to the butter mixture alternately with the 1 cup of eggnog. Start and end with the flour mixture. Mix only until just combined; do not overmix, as this can make the cake tough.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover it with foil halfway through.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. In a small bowl, whisk together the powdered sugar, 2 tablespoons of eggnog, and vanilla extract. Drizzle the glaze over the cooled cake before serving.